I developed this recipe in response to a challenge from my boss and friend, Sue Stetzel. The challenge was to make an original potato-based dish. I had fettuccine Alfredo on the brain at the time, and from that, this creation was born. —Cyndy Gerken, Naples, Florida
Chicken Alfredo Twice Baked Potatoes
Cheesy Chicken Alfredo Twice Baked Potatoes
Prep Time
1 hour 20 min
Cook Time
20 min
Yield
10 servings
Ingredients
- 5 large baking potatoes
- 1/4 cup olive oil
- 1-1/2 teaspoons kosher salt, divided
- 3/4 teaspoon coarsely ground pepper, divided
- 3/4 cup butter
- 3 garlic cloves, minced
- 1-1/2 cups heavy whipping cream
- 1/8 teaspoon ground nutmeg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, divided
- 4 cups chopped rotisserie chicken
- 6 bacon strips, cooked and crumbled
- 2 tablespoons chopped fresh parsley
Directions
- Preheat oven to 350°. Scrub potatoes; pierce several times with a fork. Brush skins with oil and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Place in a foil-lined 15x10x1-in. baking pan; bake until tender, about 1 hour. Increase oven temperature to 400°.
- Meanwhile, in a small saucepan, melt butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream, nutmeg and remaining 3/4 teaspoon salt and remaining 1/4 teaspoon pepper. Bring to a boil. Remove from the heat. Stir in mozzarella and 1/4 cup Parmesan cheese.
- When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. In a large bowl, mash pulp with cream mixture. Stir in chicken, 1/4 cup bacon and parsley.
- Spoon into potato shells. Return to baking pan. Bake until heated through, 15-17 minutes. Sprinkle with remaining 1/4 cup Parmesan cheese and bacon. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts
1 loaded potato half: 651 calories, 45g fat (23g saturated fat), 153mg cholesterol, 767mg sodium, 35g carbohydrate (3g sugars, 4g fiber), 29g protein.
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